Farfalle with Roasted Asparagus, Lemon Cream, and Chives – Garden & Gun

Name: Farfalle with Roasted Asparagus, Lemon Cream, and Chives – Garden & Gun
Ingredients: 8 oz. farfalle; 1 large bunch asparagus (about 1 lb.), tough ends removed, stalks cut on an angle into 1-inch pieces; 2 tbsp. extra-virgin olive oil; 1 egg yolk; 1 cup mascarpone, at room temperature; ½ cup grated Parmigiano Reggiano; Grated zest of 1 lemon, plus 1 tbsp. lemon juice; ½ tsp. coarse salt; ½ tsp. freshly ground black pepper; 3 tbsp. minced fresh chives

gardenandgun.com

A spring “butterfly” pasta dish from bestselling author Frances Mayes’s new cookbook

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Cookbooks
Food & drink
Georgia
italian food
lemon
North Carolina
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Ingredients

8 oz. farfalle
1 large bunch asparagus (about 1 lb.), tough ends removed, stalks cut on an angle into 1-inch pieces
2 tbsp. extra-virgin olive oil
1 egg yolk
1 cup mascarpone, at room temperature
½ cup grated Parmigiano Reggiano
Grated zest of 1 lemon, plus 1 tbsp. lemon juice
½ tsp. coarse salt
½ tsp. freshly ground black pepper
3 tbsp. minced fresh chives